Aces.nmsu.edu



Sergio I. Martínez Monteagudo, PhDAssistant Professor of BioprocessingDepartment of Family and Consumer Science Chemical & Materials Engineering DepartmentNew Mexico State UniversityMobile: 605-690-9891E-mail: Sergiomm@nmsu.eduEducationPh.D., Bioresource and Food EngineeringUniversity of Alberta, Canada2008-2013M.Sc. Food Science & Technology Autonomous University of Chihuahua, Mexico2003-2005BSc. Chemical EngineeringAutonomous University of Chihuahua, Mexico 1998-2003Positions and EmploymentNew Mexico State UniversityDepartment of Family and Consumer Science Chemical & Materials Engineering DepartmentPosition: Assistant professor in Bioprocessing2020-currentSouth Dakota State UniversityDairy and Food Science DepartmentPosition: Assistant professor in Dairy Manufacturing2016-2020The Ohio State UniversityDepartment of Food Science and TechnologyPosition: Postdoctoral Researcher2013-2015Center for Dairy Industry Technology and Developing (Mexico)Position: DirectorPrincipal activities: Established and maintained research goals; coordinator of enzymatic treatments of milk to improve the yield of cheese2006-2008Teleperformance (Mexico)Position: Customer Service Representative2005-2006Castalia (Mexico)Position: Hygienic supervisorPrincipal activities: Design sanitary program; preventive measure to reduce food spoilage; employee selection, and employee training2004-2005RES international company (Mexico)Position: Quality inspectorPrincipal activities: Implement sampling and testing procedures for jalape?o peppers; established the criteria for measuring acceptability2003Agroindustrias San Antonio de Los Arenales SA de CV (Mexico)Position: Undergraduate internship Principal activities: Maintained engineering documents; design and supervised project for apple jam processing2002-2003Funded projects as principal investigator and co-investigator Value Creation from Wastewater Streams through Pressure Chemistry Funding agency: RSCA Challenge FundRole: Principal Investigator06/2020-5/2021One-pot synthesis: towards the next generation of lactose derivatesFunding agency: Midwest Dairy Association Role: Principal Investigator01/2020-12/2022Synthesis of D-TagatoseFunding agency: Dairy Management Inc. Role: Principal Investigator01/2020-12/2022Effective Phospholipids Extraction from Dairy Byproducts using Switchable SolventsFunding agency: Dairy Management Inc. Role: Principal Investigator04/2019-05/2021Lactitol: Production, Properties, and ApplicationsFunding agency: Midwest Dairy Association Role: Principal Investigator10/2018-03/2019Development of a two-step process for the production of food ingredients from lactose permeate Funding agency: Dairy Management Inc. Role: Principal Investigator04/2018-03/2020Production of D-Tagatose using pressurized fluidsFunding agency: Midwest Dairy Association Role: Principal Investigator06/2018-12/2018Converting Ice-cream Wastewater into Value-Added Chemicals Funding agency: SD State University Enhance Scholarly Excellence Role: Principal Investigator10/2017-08/2018A novel spray-dried health formulation based on whey protein hydrolysate and probiotics encapsulationFunding agency: Midwest Dairy Association Role: Co-Principal Investigator01/2017-12/2018Scale up of hydrodynamic cavitation as an in-line process combined with milk pasteurization for sporeformer controlFunding agency: Dairy Management Inc. Role: Co-Principal Investigator01/2017-12/2018Pressure Chemistry: Formulation and Manufacture of Reduced Sugar Dietary SupplementsFunding agency: Sanford HealthRole: Principal Investigator09/2016-08/2017Engineering technologies for novel applications in dairy manufacturingFunding agency: U.S. Department of AgricultureRole: Principal Investigator05/2016-04/2021Teaching ExperienceInstructorDS 790 – Graduate SeminarSouth Dakota State University, USA01/2017-PresentInstructorDS 321/321 L – Dairy Products Processing ISouth Dakota State University, USA02/2016-PresentInstructorDS 322/322 L – Dairy Products Processing IISouth Dakota State University, USA02/2016-PresentInstructorDS 731 – Laboratory Techniques in Dairy ScienceSouth Dakota State University, USA08/2016-PresentInstructorUndergraduate ResearchSouth Dakota State University, USA08/2016-PresentInstructorThesis and DissertationSouth Dakota State University, USA08/2016-PresentSessional lecturerSelected Topics in Biotechnology – Hygienic DesignITESM, Mexico04/17/2016Sessional lecturerSelected Topics in Biotechnology – Engineering in Dairy ScienceITESM, Mexico03/28/2016Sessional lecturerUnit operations in Food Processing - ExtrusionThe Ohio State University, USA3/31/2015Sessional lecturerUnit operations in Food Processing - ExtrusionThe Ohio State University, USA4/10/2014Teaching assistantUnit operations for Food preservation, AFNS 554University of Alberta, Canada01/2011-04/2013Sessional lecturerUnit operations for Food preservation – High-pressure sterilizationUniversity of Alberta, Canada4/08/2013Sessional lecturerIntroduction to Food Engineering, NUF 283 - Ultra-High-Temperature (UHT) pasteurization of milkUniversity of Alberta, Canada01/18/2013Sessional lecturerUnit operations for food preservation - Ohmic heatingUniversity of Alberta, Canada04/09/2011Sessional lecturerUnit operations for Food preservation - Food irradiationUniversity of Alberta, Canada04/05/2010MarkerIntroduction to Food Engineering, NUF 283University of Alberta, Canada09/2009-12/2009Plenary lecture International worship of milk (Mexico) Properties of Mennonite-style Cheese and Quality of its Milk 07/16/2008Lecturer Introduction to Physical Chemistry Autonomous University of Chihuahua 01/2004-06/2004Other Experience and Professional ServiceService to the CollegeDean's Faculty Advisory Committee. I have served in this capacity since January 2017. As a committee, we reflect and acknowledge on topics of interest for faculties. These efforts are aimed at adding ideas for implementation of academic policies as well as advocacy on topics of faculty concern.Undergraduate research Judge. I served as a judge for the undergraduate research poster during the annual meeting of the Gamma Sigma Delta, Honors Society of Agriculture (April 25, 2018). Service to the DepartmentAdvisor. Since October 2016, I have served as advisor of the Dairy Club, where I oversee organized activities of the Dairy Club. This effort is oriented to appreciate student's extracurricular activities and fostering their professional growth. In 2018, I wrote a narrative in the Dairy digest, highlighting the outstanding activities of the club including fundraiser and community involvement. Co-Chair. Since August 2016, I have served as co-chair of the Dairy and Food Science Department Graduate Safety Committee. As a committee, I work in developing and updating safety protocol for new staff and students. Among my contributions is the development of working alone policy and good office practices. These efforts are oriented to create a safe culture within the Department where the students can perform their research safely and consistently.Participant. Over the last three years (2016-2018), I have represented the Dairy Science Department during Central Plains Expo, Sioux Falls, SD. The expo provides an opportunity to engage with the local dairy industry. Committee Member. Over the last three years, I have served in the scholarships and awards committee. As a committee, we nominated students who qualified for a given scholarship and discussed around that topic. Chaperone. I served as a chaperone for a group of students from DS 322-322L Dairy Products Processing II (March 2016). We visited Valley Queen Cheese Factory (Millbank, SD). During the tour, I discussed with personnel of Valley Queen possible research collaborations on lactose utilization.Service to Disciplinary and Professional Societies or AssociationsChair. In 2018, I chaired a session of Dairy Products within the 2018 Conference in Food Engineering, where I served as the point of contact for speakers and audience. As a chair, I was responsible for ensuring the session runs on time.Member. Over the last three years, I have been an active member of the American Dairy Science Association (ADSA). Member. Since 2018, I have been an active member of the newly formed Society of Food Engineering (SoFE) whose main purpose is the advancement of food engineering. Organizer. In 2017, I organized a workshop on Dairy Chemistry and Processing for a group of a representative of Nucritcal (Mexico). The workshop was very extensive, where concepts on dairy chemistry and processing were covered. The memorandum of Agreement is provided in the supplemental material. Service to Funding Agencies Ad Hoc Reviewer for one proposal submitted to the John R. Evans Leaders Fund for the Canada Foundation for Innovation in collaboration with the Fonds de recherche du Québec – Nature et technologies. Ad Hoc Reviewer for one proposal in the field of food engineering submitted to the 2018 cycle of National Science Foundation of Mexico. Grant Panelist for the National Institute of Food and Agriculture. 2017. I served as a panelist for the National Institute of Food and Agriculture, where I ranked research proposals in terms of potential for advancing quality of education, cooperative linkages, and cost-effectiveness of the proposals.Ad Hoc Reviewer for one proposal for The Board of Regents of the University of Nebraska. 2017. Research proposal reviewed regarding scientific merit and relevance of the proposal as well as the potential for achieving the proposed objectives.Ad Hoc Reviewer for one proposal submitted to the Natural Sciences and Engineering Research Council of Canada. 2017. Research proposal reviewed regarding scientific quality and potential contribution to the training of highly qualified personnel.Editorships of journals Journal of Food Science, Journal of Dairy Science, Journal of Food Science and Technology, Food Research International, Foods, Food Bioscience, The Journal of Chemical Physics, Frontiers in Microbiology, Innovative in Food Science and Technology, Bioelectrochemistry, Food Engineering Reviews, Processes, Food Control, Dairy Science & Technology, European Food Research and Technology, Food and Bioproducts Processing, Beverage, Journal of Food Process Engineering, Critical Reviews in Biotechnology, Mexican Journal of Chemical Engineering, Molecules.Awards and HonorsNational Researcher Level ICONACYT, Government of Mexico2019-2021National Researcher Level ICONACYT, Government of Mexico2017-2019AFNS travel award Department of Agricultural and Nutritional Science University of Alberta, Canada 09/2013Winter differential tuition award Department of Agricultural and Nutritional Science University of Alberta, Canada 01/2013 Second best oral presentation 24th Canadian conference on fats and oils Edmonton, AB, Canada 09/27/2011CONACYT Scholarship Government of Mexico 03/2010-08/2012 Graduate Research Assistantship Fund Department of Agricultural and Nutritional Science University of Alberta, Canada 01/2009 Graduate Research Assistantship Fund Department of Agricultural and Nutritional Science University of Alberta, Canada 09/2008 Partners in Excellence Teleperformance, Mexico 03/2006Quality award Teleperformance, Mexico 02/2006 Runner-up National prize in Food Science and Technology Coca-Cola Company, Mexico 09/2005 CONACYT Scholarship Government of Mexico 01/2004-08/2005 Winner of new Food products Autonomous University of Chihuahua, Mexico 10/21/2002Publications Enteshari, M., & Martinez-Monteagudo, S. I. (2020). Hydrothermal conversion of ice-cream wastewater. Journal of Food Processing Engineering. Accepted.Aljutaily, T., Huarte, E., Martinez-Monteagudo, S. I., Gonzalez-Hernandez, J. L., Rovai, M., & Sergeev, I. N. (2019). Effects of probiotic dairy products on the mouse gut microbiota and body weight. Nutrition Research, Accepted. Osorio-Arias, J. C., Pérez-Martínez, A., Vega-Castro, O., & Martinez-Monteagudo, S. I. (2020). Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder. LWT, 109523.Cheng, S., Metzger, L. E., & Martinez-Monteagudo, S. I. (2020). One-pot synthesis of sweetening syrup from lactose. Scientific Reports, 10(1).Cheng, S., Hummel, M., Dahal, B., Gu, Z., Kharel, P., & Martínez-Monteagudo, S. I. (2020). A two-step process for the synthesis of sweetening syrup from aqueous lactose. LWT – Food Science & Technology, 117, 108659.Cheng, S., Rathnakumar, K., & Martinez-Monteagudo, S. I. (2019). Extraction of Dairy Phospholipids Using Switchable Solvents: A Feasibility Study. Foods. 8(7):265-275.Martinez-Monteagudo, S. I., Enteshari, M., & Metzger, L. E. (2019). Lactitol: Production, properties, and applications. Trends in Food Science & Technology. 83:180-191.Cheng, S., & Martinez-Monteagudo, S. I. (2018). Hydrogenation of lactose for the production of lactitol. Asia-Pacific Journal of Chemical Engineering. 14(1):1-18.Enteshari, M., & Martinez-Monteagudo, S. I. (2018) Subcritical hydrolysis of ice-cream wastewater: modeling and functional properties of hydrolysate, Food and Bioproducts Processing, 111: 104-113.Chourio, A. M., Salais-Fierro, F., Mehmood, Z., Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2018) Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing, Innovative Food Science & Emerging Technologies 49: 41-50.Martinez-Monteagudo, S. I. (2018) Analysis of thermoxidation kinetics of milk fat. Revista Mexicana de Ingeniería Química 17(2): 587-602.Yan, B., Martinez-Monteagudo, S. I., Cooperstone, J. L., Riedl, K. M., Schwartz, S. J., & Balasubramaniam, V. M. (2017) Impact of thermal and pressure-based technologies on carotenoid retention and selected quality parameters in tomato juice. Food and Bioproducts Proces, 10(5): 808-818.Martinez-Monteagudo, S. I., Yan, B., & Balasubramaniam, V. M. (2017) Engineering process characterization of high-pressure homogenization – from laboratory to industrial scale. Food engineering Reviews 9(3): 143-169. Martinez-Monteagudo, S. I., Kamat, S., Patel, N., Konuklar, G., Rangavajla, N., & Balasubramaniam, V. M. (2017). Improvements in emulsion stability of dairy beverages treated by high-pressure homogenization: A pilot-scale feasibility study Journal of Food Engineering 193:42-52. Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2015). Combined effect of pressure-assisted thermal processing and antioxidants on the retention of conjugated linoleic acid in milk Foods 4 (2), 65-79.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2015). Kinetic of lactulose formation in bovine milk treated with pressure assisted thermal sterilization. Innovative Food Science & Emerging Technologies 28, 22-30.Martinez-Monteagudo, S. I., Leal-Dávila, M., Salda?a, M. D. A., & Curtis, J. (2015). Oxidative stability of UHT milk rich in conjugated linoleic acid and trans-vaccenic acid. International Dairy Journal 43, 70-77.Balasubramaniam, V. M., Martinez-Monteagudo, S. I., & Gupta, R. (2015). Principles and applications of pressure-based technologies. Annual review of food science and technology 6, 435-462. Martinez-Monteagudo, S. I., & Salda?a MDA. (2015). Retention of bioactive lipids in heated milk: experimental and modeling. Food and Bioproducts Processing. 94: 290–296.Balasubramaniam, V. M. & Martinez-Monteagudo, S. I. (2014). Getting past pasteurization: consider high-pressure processing of dairy foods and beverages. Dairy Food Magazine. October 2014.Martinez-Monteagudo, S. I., Salda?a, M. D. A., & Gaenzle, M. (2014). High-pressure and temperature effects on the inactivation of Bacillus amyloliquefaciens, alkaline phosphatase and storage stability of conjugated linoleic acid in milk. Innovative Food Science & Emerging Technologies. 26: 59–66.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2014). Chemical reactions in food systems at high hydrostatic pressure. Food Engineering Reviews. 6(4): 105-127.Martinez-Monteagudo, S. I., Khan, M., Salda?a, M. D. A., & Temelli, F. (2014). Obtaining milk fat fraction enriched in conjugated linoleic acid and trans-vaccenic acid. International Dairy Journal. 36(1): 29-37. Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2014). Modeling the retention kinetic of conjugated linoleic acid (CLA) during high-pressure sterilization. Food Research International. 62: 169-176.Martinez-Monteagudo, S. I., & Salais-Fierro F (2014) Moisture Sorption Isotherms and Thermodynamic Properties of Mexican Mennonite-Style Cheese. Journal of Food Science and Technology. 51(10): 2393-2403.Martinez-Monteagudo, S. I., Salda?a, M. D. A., Torres, J. A., & Kennelly, J. J. (2012) Effect of pressure assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk. Innovative Food Science and Emerging Technologies. 16: 291-297.Martinez-Monteagudo, S. I., Salda?a, M. D. A., Kennelly, J. J. (2012) Kinetics of non-isothermal oxidation of anhydrous milk fat rich in conjugated linoleic acid using differential scanning calorimetry. Journal of Thermal Analysis and calorimetry, 107(3):973-981. Martinez-Monteagudo, S. I., Leal-Dávila, M., Salda?a, M. D. A., Torres, J. A., & Welti-Chanes, J. (2011) Nuevas Tecnologias para la industria de alimentos en Mexico utilizando la alta presion hidrostática. Parte II. Industria Alimentaria, 33(1): 44-48.Martinez-Monteagudo, S. I., Leal-Dávila, M., Salda?a, M. D. A., Torres, J. A., Welti-Chanes, J. (2010) Nuevas Tecnologias para la industria de alimentos en Mexico utilizando la alta presion hidrostática. Parte I. Industria Alimentaria, 32(6): 34-38.Valdez-Fragoso, A., Martinez-Monteagudo, S. I., Salais-Fierro, F., Welti-Chanes, J., Mujica-Paz, H. (2007) Vacuum pulse-assisted pickling whole jalape?o pepper optmimization. Journal of Food Engineering, 79(4):1261-1268.Martinez-Monteagudo, S. I., Salais-Fierro, F., Perez-Carrilo, J. R., Valdez-Fragoso, A., Welti-Chanes, J., Mujica-Paz, H. (2007) Impregnation and infiltration kinetics of isotonic solution in whole jalape?o pepper using a vacuum pulse. Journal of Food Science, 73(3): E125-E131. Invention disclosure Martinez-Monteagudo, S. I., Rathnakumar, K., Osorio-Arias, J. C. (2019). Process for valorization of spent coffee ground. T-00493.Martinez-Monteagudo, S. I., Enteshari, M. (2020). Method for increasing creaminess of cultured cream. T-00503.Manuscripts under reviewCheng, S., Wei, L., Muthukumarappan, K., & Martinez-Monteagudo, S. I. (2020). Kinetic analysis of non-isothermal oxidation of bioactive milk lipids. Under review. Journal of Food Processing Engineering.Nyuydze, C., & Martinez-Monteagudo, S. I. (2020). Effect of soy lecithin concentration on the formation and stability of ultrasound emulsions. Under Review. Food Biophysics. Enteshari, M., & Martinez-Monteagudo, S. I. (2020). One-pot synthesis of lactose derivatives from whey permeate. Under Review. Foods. Chávez Garay, D. R., Gutiérrez-Méndez, N., Orozco-Mena, R. E., Sanchez-Ramirez, B., Salmeron, I., Hernández-Ochoa, L. R., Chávez-Flores, D., & Martinez-Monteagudo, S. I. (2020). Modification of oil-in-water lecithin-based emulsions with different sizes by using a phospholipase A1. Under review. Food Biophysics. Minj, S., Anand, S., & Martinez-Monteagudo, S. I. (2020). In vitro assessment of biological properties in whey protein, whey protein hydrolysate, and conjugated whey protein hydrolysate. Under Review. International Dairy Journal. Sim, J. Y., Beckman, S. L., Anand, S., & Martinez-Monteagudo, S. I. (2020). Application of Hydrodynamic Cavitation to Skim Milk Concentrate: Process Characterization and Microbial Inactivation. Under Review. Innovative Food Science and Emerging Technologies. Osorio-Arias, J. C., Contreras-Calderon, J., Martinez-Monteagudo, S. I., & Vega-Castro, O. (2019). Development of a novel ingredient from two by-products of the food industry, with high nutritional and functional value. Under review in Journal of Food Process Engineering. Book ChaptersRathnakumar, K., Pandiselvam, R., Kothakota, A., Ramesh, K., & Martinez-Monteagudo, S. I. (2020). IFT-05. Use of Non-Thermal Technologies, In press.Martinez-Monteagudo, S. I., Rathnakumar, K., Nyuydze, C., Enteshari, M., Osorio-Arias, J. C., & Ranaweera, H. (2020). Hundred Years of Lactitol – From Hydrogenation to Food Ingredient. In Lactose, Intech in press.Osorio-Arias, J. C., Vega-Castro, O., & Martinez-Monteagudo, S. I. (2020). Fundamentals of High-Pressure Homogenization of Foods. In Innovative Food Processing Technologies: A Comprehensive Review. In press.Rathnakumar, K., & Martinez-Monteagudo, S. I. (2020). High-Pressure Processing: Fundamentals, Misconceptions, and Advances. In Innovative Food Processing Technologies: A Comprehensive Review. In press.Martinez-Monteagudo, S. I., & Salais-Fierro, F. (2015). Milk naturally enriched with bioactive lipids: Opportunities and challenges, in: Prathamesh Gorawala and Srushti Mandhatri (Eds.), Agricultural Research Updates. Volume 8, Nova Publishers, New York. Martinez-Monteagudo, S. I. & Balasubramaniam, V. M. (2015). Fundamentals and Applications of High Pressure Processing Technology. In Principles High Pressure Processing of Food - Principles, Technology and Application. Ed. VM Balasubramaniam, GV Barbosa-Canovas. In Press.Salda?a, M. D. A., & Martinez-Monteagudo, S. I. (2013) Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications, in: Amal Ali Elkordy (Ed.), Applications of Calorimetry in a Wide Context - Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry, ISBN: 978-953-51-0947-1, InTech, DOI: 10.5772/54486.Martinez-Monteagudo, S. I., & Salais-Fierro, F. (2013). Engineering Properties of Mexican Chihuahua Cheese, in: Henrique Castelli and Luiz du Vale (Eds.), Handbook on cheese: production, chemistry and sensory properties, Nova Publishers, New York. Abstracts and complete papers presented in Conferences and SymposiumsCheng, S., Metzger, L. E., & Martinez-Monteagudo, S. I. (2019). A two-step process for the production of sweetening syrup from lactose. Abstract Number 78771. Submitted for the Annual Meeting American Dairy Science Association.Cheng, S., Wei, L., Muthukumarappan, M., & Martinez-Monteagudo, S. I. (2019). Oxidation Kinetics of Bioactive Milk Lipids Using Differential Scanning Calorimetry. Abstract Number 78795. Submitted for the Annual Meeting American Dairy Science Association.Alsaleem, K., Cheng, S., Muthukumarappan, M., & Martinez-Monteagudo, S. I. (2019). Using isoconversional methods to study the effect of antioxidants on oxidation kinetics of milk fat. Abstract Number 79148. Submitted for the Annual Meeting American Dairy Science Association.Osorio-Arias, J. C., Vega-Castro, O., & Martinez-Monteagudo, S. I. (2019). Coating spent coffee ground with whey protein: a valorization study. Abstract Number 78779. Submitted for the Annual Meeting American Dairy Science Association.Enteshari, M., & Martinez-Monteagudo, S. I. (2019). Catalytic synthesis of lactose derivatives from whey permeate. Abstract Number 78462. Submitted for the Annual Meeting American Dairy Science Association.Enteshari, M., & Martinez-Monteagudo, S. I. (2019). Subcritical hydrolysis: an approach to valorize ice-cream wastewater. Abstract Number 79323. Submitted for the Annual Meeting American Dairy Science Association.Rathnakumar, K., Cheng, S., & Martinez-Monteagudo, S. I. (2019). Extraction of dairy phospholipids using switchable solvents: A feasibility study. Abstract Number 78453. Submitted for the Annual Meeting American Dairy Science Association.Sim, J. Y., Bonnemann, H., & Martinez-Monteagudo, S. I. (2019). Hydrodynamic Cavitation: A Clean Label Approach for Manufacture of Ice Cream Mix. Abstract Number 778484. Submitted for the Annual Meeting American Dairy Science Association.Sim, J. Y., Martinez-Monteagudo SI, & Anand, S. K. (2018) Development of a Continuous Cavitation-Assisted Thermal Treatment for Skim Milk Concentrate: Process Characterization and Microbial Efficiency ADSA Annual Conference, Knoxville, TN, United States.Chaudhary, P., Anand, S. K., & Martinez-Monteagudo, S. I. (2018) Feasibility of hydrodynamic cavitation in-line with HTST pasteurization for inactivating sporeformers and spores in skim milk, ADSA Annual Conference, Knoxville, TN, United States.Sim, J. Y., Martinez-Monteagudo, S. I., & Anand, S. K. (2018) Hydrodynamic cavitation in dairy manufacturing: Characterization and microbial impact on skim milk concentrate, Gamma Sigma Delta, Honors Society of Agriculture, South Dakota State University, Brookings, SD, United States.Enteshari, M., & Martinez-Monteagudo, S. I. (2018) Subcritical hydrolysis of ice-cream wastewater: modeling and functional properties of hydrolysate, ADSA Annual Conference, Knoxville, TN, United States.Enteshari, M., & Martinez-Monteagudo, S. I. (2018) Subcritical hydrolysis of ice-cream wastewater: modeling and functional properties of hydrolysate, Gamma Sigma Delta, Honors Society of Agriculture, South Dakota State University, Brookings, SD, United States.Enteshari, M., & Martinez-Monteagudo, S. I. (2018) Modeling the subcritical hydrolysis of ice-cream wastewater, Conference of Food Engineering 2018, Minneapolis, MN, United States.Cheng, S., & Martinez-Monteagudo, S. I. (2018) Converting lactose to tagatose using integrated hydrolysis and isomerization method, Conference of Food Engineering 2018, Minneapolis, MN, United States.Sim, J. Y., Anand, S. K., & Martinez-Monteagudo, S. I. (2018) Engineering Aspects of Hydrodynamic Cavitation for Applications in Dairy Manufacturing, Conference of Food Engineering 2018, Minneapolis, MN, United States.Martinez-Monteagudo, S. I., Enteshari, M., & Metzger, L.. (2017). Hydrogenation of Lactose for the Production of Nutritive Sweeteners. Annual Meeting American Dairy Society Association. Pittsburgh, PA.Leal-Davila, M., Curtis, J. M., Salda?a, M. D. A., & Martinez-Monteagudo, S. I. (2017). Flavor profile of UHT conjugated linoleic acid-enriched milk based on HS-SPME/GC–MS. Annual Meeting American Dairy Society Association. Pittsburgh, PA.Enteshari, M., Nayebzadeh, K., & Martinez-Monteagudo, S. I. (2017). Oxidative stability of Iranian ghee (butter oil) and soybean oil: a comparative study. Annual Meeting American Dairy Society Association. Pittsburgh, PA.Lawrence, R., Anderson, J., Martinez-Monteagudo, S. I. & Metzger, L. (2017). Milk production and composition of dairy cows fed hydroponic barley sprouts. Annual Meeting American Dairy Society Association. Pittsburgh, PA.Chourio, A., Salais-Fierro, F., Mehmood, Z., Martinez-Monteagudo, S. I. & Salda?a, M. D. A. (2017). Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing. Annual meeting IFT.Martinez-Monteagudo, S. I. (2016). Kinetics studies of chemical reactions in conjugated linoleic acid (CLA) enriched milk treated with high-pressure sterilization. Annual Meeting American Dairy Society Association. Salt Lake City, UT.Yan, B., Martinez-Monteagudo, S. I., Cooperstone, J. L., Riedl, K. M., Schwartz, S. J., & Balasubramaniam, V. M. (2015). Effect of High Pressure Homogenization on Phytochemical and Physicochemical Properties of Tomato Juice. Annual meeting IFT.Martinez-Monteagudo, S. I., Yan, B., & Balasubramaniam, V. M. (2015). Engineering Aspects of High Pressure Homogenization of Liquid Foods. Annual meeting IFT.Balasubramaniam, V. M. Martinez-Monteagudo, S. I., & Yan, B., Dhakal, S., & Zulkurnain, M. (2015) Process engineering principles in the development and application of high pressure based technologies for the food industry. International Congress on Engineering and Food. Quebec City, Canada.Martinez-Monteagudo, S. I., Yan, B., & Balasubramaniam, V. M. (2014). An overview of high-pressure homogenization of liquid foods. Nonthermal Workshop, Columbus, Ohio.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2014). Shelf-stable milk rich in conjugated linoleic acid treated by pressure-assisted thermal processing: A case of study. (2014). Nonthermal Workshop, Columbus, Ohio.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2013). Modeling oxidation kinetics of conjugated linoleic acid (CLA) in milk treated by high-pressure sterilization. 246th ACS National Meeting in Indianapolis, Indiana, September 8-12.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2013). Impact of antioxidants in the retention of conjugated linoleic acid in milk treated by high-pressure high-temperature. 246th ACS National Meeting in Indianapolis, Indiana, September 8-12.Martinez-Monteagudo, S. I., Leal-Ramos, M., & Salda?a, M. D. A. (2013) Effect of UHT processing on the retention of bioactive lipids in milk. 246th ACS National Meeting in Indianapolis, Indiana, September 8-12.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2013). Impact of antioxidants in the retention of conjugated linoleic acid in milk treated by high-pressure sterilization. 4th Annual Livestock Gentec conference on October 22nd and 23rd. Edmonton Canada.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2012) Effect of antioxidants and high-pressure thermal treatment on the retention of conjugated linoleic acid (CLA) in milk. Accepted for the 7th International Conference on High Pressure Bioscience and Biotechnology (HPBB), Japan.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2012) A comparative study between UHT and pressure-assisted thermal sterilization: oxidative stability of milk. Accepted for the 7th International Conference on High Pressure Bioscience and Biotechnology (HPBB), Japan.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2012) Kinetics of conjugated linoleic acid (CLA) degradation in milk treated with pressure-assisted thermal sterilization. Accepted for the 7th International Conference on High Pressure Bioscience and Biotechnology (HPBB), Japan.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2012) Non-isothermal oxidation kinetics of hydrolyzed anhydrous milk fat rich in conjugated linoleic acid. Abstract accepted for the 16th World Congress of Food Science and Techonology, Internationa Union of Food Science and Technology (IUFoST), Brazil.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2012) Effect of high pressure thermal treatment on oxidative stability and antiradical ability in anhydrous milk fat rich in conjugated linoleic acid. Abstract accepted for the 16th World Congress of Food Science and Techonology, Internationa Union of Food Science and Technology (IUFoST), Brazil.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2011) Changes in conjugated linoleic acid (CLA) and antiradical ability of anhydrous milk fat treated with pressure assisted thermal sterilization. In 24th Canadian conference on fats and oils, September 26-27th, Edmonton, AB, Canada.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2011) Retention of conjugated linoleic acid (CLA) in bovine milk treated with pressure assisted thermal sterilization. EFFoST conference. 9-11 November, Technical University of Berlin.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2011) Kinetics of lactose isomerization in milk treated with pressure assisted thermal sterilization. EFFoST conference, November 9-11th, Technical University of Berlin.Martinez-Monteagudo, S. I., Khan, M., Temelli, F., & Salda?a, M. D. A. (2011). Obtaining milk fat fraction enriched in conjugated linoleic acid. In 24th Canadian conference on fats and oils, September 26-27th, Edmonton, AB, Canada.Martinez-Monteagudo, S. I., & Salda?a, M. D. A. (2010) Effect of pressure and temperature on antiradical ability of CLA enriched butteroil. Agri-food Discovery Place open House, April 27th, Edmonton, AB, Canada.Martinez-Monteagudo, S. I., Omonov, T. S., & Narine, S. S. (2009) Quantification of Oil Binding Capacity of Structuring Fats. Open house of the Department of Agricultural, Food and Nutritional Science.Soto-Caballero, M. C., Valenzuela-Gonzalez, C., Salais-Fierro, F., Martinez-Monteagudo, S. I., Mújica-Paz, H., & Valdez-Fragoso, A. (2006) Propiedades térmicas del queso tipo chester, XXIX AMIDIQ, Mexico, 2008.Valdez-Fragoso, A. Armendáriz-Ponce, A. A., Soto-Rentería, J. P., Soto-Caballero, M. C., Martinez-Monteagudo, S. I., Salais-Fierro, F., & Mújica-Paz, H. (2006) Evaluation of jicama (Pachyrhizus Erosus L.) tissue ability for vacuum impregnation process, ICBF, Greece.Salais-Fierro, F., Martinez-Monteagudo, S. I., Valdez-Fragoso, A., Pérez-Manning, F., & Mújica-Paz, H. (2006) Comparison of an isotonic solution of sucrose with -cyclodextrin solution as inhibitors of enzymatic browning in apple slices, IFT, USA, 2006.Martinez-Monteagudo, S. I., Salais-Fierro, F., Valdez-Fragoso, A., Welti-Chanes, J., & Mújica-Paz, H. (2005) Effect of brine to pepper ratio on kinetics of pickling with vacuum pulse of whole jalape?o pepper, CIBIA V, México.Martinez-Monteagudo, S. I., Salais-Fierro, F., Welti-Chanes, J., Mújica-Paz, H., & Valdez-Fragoso, A. (2005) Optimization of pickling process with vacuum pulse of whole jalape?o pepper, CIBIA V, México.Martinez-Monteagudo, S. I., Márquez-Rodríguez, A. S., Valdez-Fragoso, A., & Mújica-Paz, H. (2005) Thermal properties of pickled jalape?o pepper, CIBIA V, México.Salais-Fierro, F., Martinez-Monteagudo, S. I., Valdez-Fragoso, A., Pérez-Manning, F., & Mújica-Paz, H. (2005) Efecto de la presión de vacío, solución isotónica y tiempo de almacenamiento sobre el oscurecimiento enzimático, CIBIA V, México.Salais-Fierro, F., Martinez-Monteagudo, S. I., Valdez-Fragoso, A., & Mújica-Paz, H. (2005) Determinación de los parámetros de impregnación en función de la presión de vacío y tipo de soluto en rodajas de manzana, CIBIA V, México.Salais-Fierro, F., Valdez-Fragoso, A., Martínez-Monteagudo, S. I., Welti-Chanes, J., & Mújica-Paz, H. (2005) Effect of time and brine concentration on osmotic dehydration of whole jalape?o pepper, IFT, USA.Martinez-Monteagudo, S. I., Salais-Fierro, F., Mújica-Paz, H., Welti-Chanes, J., & Valdez-Fragoso, A. (2004) Modulated pickling solutes uptakes of jalape?o pepper by vacuum impregnation, IFT, USA.Mújica-Paz, H., Martinez-Monteagudo, S. I., Salais-Fierro, F., Welti-Chanes, J., & Valdez-Fragoso, A. (2004) Impregnation and infiltration isotonic solution into whole jalape?o pepper under vacuum conditions, ICEF9, France.Valdez-Fragoso, A., Salais-Fierro, F., Martinez-Monteagudo, S. I., Welti-Chanes, J., & Mújica-Paz, H. (2004) Mass transfer during the vacuum dehydration-impregnation of jalape?o pepper with pickling solutes, ICEF9, France. ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download